Temple Style Sambar

1 cup toor dal, overnight soak

1/2 tsp salt

1/2 tsp turmeric powder

2 cups water

Pressure cook toor dal.

tamarind

1 cup water

Make tamarind water

2 tsp oil

1 tbsp coriander seeds

1/2 tbsp cumin seeds

1/2 tbsp chana dal

1/2 tbsp urad dal

4 dry red chilies

Heat oil in a pan, roast all the above on low flame.

1/4 tsp fenugreek seeds

Add fenugreek seeds and roast. DO NOT ROAST FENUGREEK TOO MUCH, SAMABAR WILL TASTE BITTER.

1/2 cup coconut

3/4 cup water

Blend all the above to make smooth paste.    

2 tbsp oil

1 tsp mustard seeds

2 cups veggies, chopped

(I used 1 purple carrot, 10 beans, 1 potato and 1 orange bell pepper)

1 tomatoes, chopped

Heat oil in a pan, splutter mustard seeds, when it starts to splutter, roast veggies for 2 minutes.

1/2 tsp jaggery

1/2 tsp turmeric powder

2 cups water

Add jaggery, turmeric powder, water and cook the veggies for 10 minutes.

1 and 3/4 tsp salt

Add tamarind water, salt, mix well. Boil for 5 more minutes.

Add toor dal and allow to boil for 5 more minutes.

Add prepared masala, and mix well. Allow to boil for 5 more minutes.

Taste Note: Tastes AWESOME

Source: hebbarskitchen